{"id":427213,"date":"2010-03-13T07:57:31","date_gmt":"2010-03-13T11:57:31","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/weekend-meditation-on-ritual-and-repetition-111193"},"modified":"2010-03-13T07:57:31","modified_gmt":"2010-03-13T11:57:31","slug":"weekend-meditation-ritual-and-repetition","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/427213","title":{"rendered":"Weekend Meditation:  Ritual and Repetition"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/weekend-meditation-on-ritual-and-repetition-111193\"><img loading=\"lazy\" decoding=\"async\" alt=\"2010_03_14-hands.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2010_03_14-hands.jpg\" width=\"500\" height=\"500\" class=\"mt-image-center\" \/><\/a><strong>Thomas Keller, on starting out as a dishwasher in his mother&#8217;s restaurant: <\/strong><br \/>\n<em>&#8220;What resonated with me was rituals and repetition&#8230;So many of the things that I learned as a dishwasher you do as a cook.  The idea of being efficient, being organized, the rituals of being a cook, the repetition&#8230;and of course the more you do something, the better you become.  That&#8217;s why I became a good cook, because I enjoy the repetition,  I wasn&#8217;t always trying to seek something new&#8230;You tend to always want to do something new in the kitchen, but there really isn&#8217;t anything new.&#8221;<\/em><\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/weekend-meditation-on-ritual-and-repetition-111193\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/q6KNJurdtjdmbquQltYXsiv6EDc\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/q6KNJurdtjdmbquQltYXsiv6EDc\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/q6KNJurdtjdmbquQltYXsiv6EDc\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/q6KNJurdtjdmbquQltYXsiv6EDc\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/HfG0FtfeHYc\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thomas Keller, on starting out as a dishwasher in his mother&#8217;s restaurant: &#8220;What resonated with me was rituals and repetition&#8230;So many of the things that I learned as a dishwasher you do as a cook. The idea of being efficient, being organized, the rituals of being a cook, the repetition&#8230;and of course the more you [&hellip;]<\/p>\n","protected":false},"author":158,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-427213","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/427213","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/158"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=427213"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/427213\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=427213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=427213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=427213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}